Ayam Gulung Dadar Telor is a quick and light Indonesian snack featuring seasoned minced chicken rolled in delicate thin omelettes. Steamed and then pan-fried to golden perfection, these savory chicken egg rolls are a no-fuss treat perfect for any dipping sauce.
Learn how to make Mitho Lolo, a sweet and crispy Sindhi flatbread traditionally prepared for the Thadri festival. Paired with a spicy, tangy Mirchaan ji bhaji, this recipe captures the authentic flavors of Sindhi heritage and festive patience.
This 9 layered cake is very popular in south eastern countries, every country has its own take on this. Mostly its pandan flavour based. The proof of a good made KUE is the ability to peel off the layers. This traditional cake is easy, but a little time consuming. 7 mins between each layer, and a final 25 mins to finish off. The texture will be glutininous and a bit sticky. This kue uses no oil. Its available at most markets and bakeries. Cut into slices and wrapped neatly in plastic. The satifaction in making it at home is awesome. Pls do try it. Because I made it with mocha flavours, it resembles the goan cake Bebenica. But I understand that Bebenica is baked. This is steamed. Recipe credits go to my son Karan who made it for his youtube channel: https://youtu.be/0Y1lxTavKRg I will share the step by step photos in comments. Ingredients Method Mix together tapioca flour, all purpose flour and sugar and salt, and vanila powder. Now mix coconut milk and water, and add to the dry ingredients slowly, mix well till it forms a smooth batter. (can strain to make sure there are no lumps). Divide the batter into 3 bowls. Following the ratio 2:1:1. Now keep the bigger bowl aside. Into remaining 2 bowls add diluted coffee and diluted cocoa powder. Grease a rectangular container properly. Heat a steamer, when its hot, place the container in it, and put 2 ladles of chocolate batter. Cover and steam for 7 mins. Next add 2 ladles of white batter. Steam for 7 mins. Now add 2 ladles of coffee batter. Steam for 7 mins. Keep alternating flavours till the last layer. Steam for 25 mins. Remove the container and let it cool completely for few hrs, gently loosen it with a spatula and overturn on a chopping board which is covered with a plastic sheet (important). Next wrap the knife in a plastic and then cut the slices (we find this easier). Can try greasing the knife too. Enjoy!
This awesome spread is very addictive in its mellow and smooth taste. My favourite jam to have when in the mood. I got introduced to this kaya on one of my trips to Singapore, way back in the 1980s. Had it at Yakun Kaya Toast outlet, and since then I am a big fan… of both, the jam as well as the coffee shop 😊 Slather it on a slice of toast and relish it, or even add thin slices of cold butter on top of the jam, fold over and munch into it. Of course accompanied by a hot cup of coffee or tea. This kaya stays fresh up to a week in the fridge. Srikaya jam is popular in traditional coffee shops across South East Asia, served with toasted bread and cups of strong filter coffee made with condensed milk, and accompanied by half-boiled eggs served with a drizzle of soy sauce. Adding a mix of palm sugar and white sugar gives the kaya a subtle caramelised taste. The traditional method takes hours of slow cooking, whereas this recipe barely takes 10 to 12 mins. Remember to cook on a low flame. Ingredients • 200 ml thick coconut milk (I used tetrapack) • 2 pandan leaves tied in a knot (or 1/2 tsp vanilla essence) • 50 gms grated palm sugar • 50 gms white sugar • 4 egg yolks (beat lightly with a fork) • A pinch of salt Method
The Sindhi kitchen revisited! Sindhi food is rather simple to make, in the sense that basically onions, tomatoes, ginger, garlic and chillies are what you need to start cooking any dish. We normally don’t use complex pastes made of many spices, and cream or nuts are kept to a minimum. All the recipes handed down in my family are simple, and sometimes even I get surprised when the food turns out to be so delicious in its simplicity. Growing up in Pune, where most of my mom’s family lived, we frequently visited my Mami Kala’s home, which was the headquarters of the Mohinani family. Many beautiful memories are attached to the nanaron (nani’s home) at Kanyashala Road — those lazy afternoons when all the aunties and cousins gathered for scrumptious lunches arranged by my aunt, the wonderful aromas wafting from the kitchen where the cooks (bhaiyas) literally cooked up a feast, everyone laughing and talking. Memories of that bygone era are truly beautiful. Those were the days when the only way to have a group chat was to meet — and of course, the admin was Aunty Kala. The snacks were more often than not fried, but no one cared — we just enjoyed the delicious food and company. Today I would like to share a recipe of Beehyan ja Pakora, which is not commonly served nowadays. This snack is quite simple to make and is my mother’s recipe, using lotus stem — or beeh as we call it in Sindhi. My amma (paternal grandmother) loved this snack and would often ask my mom to make it. This vegetable was served on special occasions at home, especially when important guests were invited for lunch or dinner. Mom always cooked it in a rich onion gravy, topped with raw onion slices, a squirt of lime and some sev sprinkled over the curry, and served it with bread buns or pao, making it easy to dunk into the delicious gravy. Lotus stem on its own is quite bland, but it beautifully absorbs the flavours of whatever spices it is cooked with. Lotus stem is easily available here in Jakarta because it is also widely used in Chinese cooking. In Pune it used to be seasonal — I remember a man who brought lotus stem and pabharees (lotus seeds) all the way from Pimpri, a small satellite town of Pune. Nowadays it is available all year round. As a child I wasn’t very fond of this vegetable, but I have grown to really enjoy it. So here is the recipe — do try it and enjoy. Bheeyan Ja Pakora (Lotus Stem Pakora) Ingredients for the Besan Batter (Chickpea Flour) Method Ingredients for the Beeh Wada (Lotus Stem Filling) Method
nother vegetable which has recently been introduced to Indian cuisine is zucchini. This vegetable resembles a cucumber in appearance but has a firmer texture and seeds which are very tiny and almost invisible. It is an emerald green colour and comes from the family of squash. The only difference is that it is harvested quite early, when it reaches a length of about 25 cm, to prevent it from losing its taste. This vegetable, which is a storehouse of nutrients, adapts itself very well to any cuisine, sweet or savoury. Be it a zucchini fritter or just simply tossed with a few herbs and roasted, it makes a great side dish and is very healthy. Today I would like to share with you a snack made with shredded zucchini which I have adapted to an Indian taste. This snack can be pre-made and then reheated and served. The use of oil is very minimal in this snack, and it is a good option for those of you trying to avoid deep-fried snacks. We as mothers know that children are fussy when it comes to eating vegetables. I learnt how to play hide and seek with vegetables in many forms when my children were growing up, sometimes in parathas, sometimes in cakes and idlis. There were beetroot parathas, carrot Sindhi kokis, or spinach idlis, etc. But nowadays young mothers are more health conscious and train their children from an early age to eat healthy. Zucchini is definitely a vegetable which should occupy a permanent space in your vegetable drawer. Ingredients Method
